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Beijing Beijing Restaurant

700 - 3803 Calgary Trail NW Edmonton AB T6J 5M8 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-Wet dirty cleaning cloths were left on counter. Soiled cleaning cloths must be stored in a sanitizing solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-Raw meat was being prepared beside ready to eat chicken and vegetable. Please have separate prep table for ready to eat food and raw meat.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-Staff personal item such as mobile phone, car keys, and wallet was observed under food prep counter at the cookline. Please remove all personal items from food preparation and storage areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-Scoops with high touch surfaces(handle) were stored in contact with bulk food supply (sugar, rice, and red beans). Remove and store scoop outside food containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-Cooked fish was stored under the food prep counter reading a temperature of 44 degrees Celsius. The chef mentioned it was for staff lunch. Please maintain cooked food at 60 degrees or higher or cool to 4 degrees or less within four hours of cooking.**-Small portions of cut vegetables were stored at room temperature at 15.9°C to 22.7°C with no ice bath. Store cut vegetables under ice bath to maintain temperature of 4° or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **-Mechanical dishwasher was not operating at the required sanitizing temperature. Technician was called in during the inspection to repair the machine. Technician sent a video and picture of mechanical dishwashing at the proper temperature after repair. Please monitor dishwasher to ensure proper sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-Grease, dust, and dirt accumulation observed around the crevices of food equipment on cookline, exhaust canopy, ice machine, storage rack, cooler door handles, food scale, order machine, storage containers, and mobile serving cart on wheels. Please clean and sanitize all food contact and non-food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-Few serving dishes were cracked on edges and in disrepair. Please discard or replace damaged dishes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-White plastic cutting board at the food prep area was in disrepair and showed signs of dirt, and grime buildup and deep cutmarks. Repair or replace damage cutting board.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    6 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ** - Flies were observed
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - toilet in the washroom was not functioning – please repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cutting boards were overworn, pitted, and in otherwise poor condition (plastic and wood)** - remove/replace all broken containers, lids, sieves, baskets, and other such food equipment. Do not use duct tape or other type of tape to repair food equipment or shelving in any food area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - A build up of dirt, food, grease, and grime was noted in several areas that includes but is not limited to: Ventilation canopy filters, every rolling cart and dim sum heated trolleys. All shelving in the kitchen (top, edges, and undersides), storage, and wait staff areas. All scales (kitchen and wait staff area), all rice cookers, tables and countertops throughout kitchen. All food containers and lids. Handles of all food equipment and hot holding cabinets and cupboards in the kitchen and the wait staff area. Ice machine and lid (train staff to wash hands before scooping ice). All cooler condensing units/fans.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - cleaning required under the dishwashing sinks and dishwashing area on the walls, undersides, structure and floors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - A build up of dirt, food, grease, and grime was noted in several areas that includes but is not limited to: floors under all equipment and in hard to reach areas, the storage room, and bar areas. Floors in the walk-in freezer were not clean (build up noted).
  5. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - no sanitizing solution was observed to store dirty, wet, used cleaning cloths when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - staff cannot use the dirty handsink for food preparation. Please retrain.** - raw meat was stored above and beside cooked foods, vegetables, or ready to eat foods in the walk in cooler. Please reorganized as discussed onsite.** - improper stacking of foods was observed: do not store foods in a manner in which the bottom of a food container is in direct contact with the food stored underneath without first placing a food grade barrier in between.** - do not store food and/or food equipment on the dirty floor.** - scoops were stored with the dirty high-touch handle in direct contact with the food ingredient.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - staff took the cooked rice and beans and stored in the freezer where other frozen cooked rice and beans was stored. Do not refreeze food items that were previously frozen and thawed. Do not thaw high risk cooked foods at room temperature. Use only 1 of 4 methods for safe thawing practices: 1. In the cooler overnight, 2. In an ice bath, 3. In the microwave, 4. In cold running water overnight.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cooked rice and beans were stored at room temperature – external and internal temperature was 22 degrees Celsius - discarded during inspection.** - cut vegetables (onions, celery, carrots, lettuce, etc.) were stored on the counter at room temperature. Must be stored at a temperature of 4 degrees Celsius or less (ie. cooler or an ice bath).** - cooked black beans was stored on the counter for the line chef at room temperature. Do not stored cooked black beans at room temperature for convenient access. Store at 4 degrees Celsius or less (in the cooler or an ice bath)
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ** - evidence of mice and spiders were noted onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - toilet in the washroom was not functioning – please repair
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - holes into walls and around plumbing were observed
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - A build up of dirt, food, grease, and grime was noted in several areas that includes but is not limited to: Ventilation canopy filters, every rolling cart and dim sum heated trolleys. All shelving in the kitchen (top, edges, and undersides), storage, and wait staff areas. All scales (kitchen and wait staff area), all rice cookers, tables and countertops throughout kitchen. All food containers and lids. Handles of all food equipment and hot holding cabinets and cupboards in the kitchen and the wait staff area. Ice machine and lid (train staff to wash hands before scooping ice). All cooler condensing units/fans.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cutting boards were overworn, pitted, and in otherwise poor condition (plastic and wood)** - remove/replace all broken containers, lids, sieves, baskets, and other such food equipment. Do not use duct tape or other type of tape to repair food equipment or shelving in any food area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - A build up of dirt, food, grease, and grime was noted in several areas that includes but is not limited to: floors under all equipment and in hard to reach areas, the storage room, and bar areas. Floors in the walk-in freezer were not clean (build up noted). Dirty plastic sheeting on the middle cook line shelving units near the microwave and handsink was observed. All booster seats and child high chairs.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-02-22Facility had completed some cleaning in the following areas:-Wire shelving in walk-in cooler dishwashing area-Walls of the walk-in cooler-Tea scale & storage container-White cabinets in server area-Door of the mechanical room-Door of walk-in freezer-No abundantly dirty or damaged pots, pans, or white strainer bins noted-Facility has scheduled professional cleaning of the commercial exhaust canopy (next week)Insufficient cleaning completed in the following areas:-Large rolling dry storage bins had build-up of old food debris on edges-Some trays, the booster cover, & the supporting legs of dishwashing counter had a build-up of general filth-Interior of mechanical room had not been cleaned - buildup of general filth on floor and equipment-Aquarium still visibly dirty Staff began cleaning at the time of inspection.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths were left on the counter tops when not in use. ACTION REQUIRED: re-train staff regarding wiping cloth guidelines (see below). Monitor staff for future compliance. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Foods in the walk-in cooler & dry storage area were covered using garbage bags. ACTION REQUIRED: only use food-grade materials for food storage. Discontinue using garbage bags to cover foods intended for consumption.2) Bowls were being used as scoops & stored in the bulk food products when not in use. ACTION REQUIRED: Stop using bowls as scoops. Do not store utensils in the bulk food product when not in use. Consider obtaining bins with a designated scoop holder.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several high-risk foods were out at room temperature at the time of inspection. Some were on a trolly next to the cookline. Others were being processed in the back food processing area. Temperatures varied. Staff moved all items to coolers without instruction at the time of inspection.ACTION REQUIRED: Ensure that all high-risk foods are actively being processed if being held at room temperature. Take out small amounts to minimize the time high-risk foods are held at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel available at the kitchen hand sink or the staff washroom hand sink. CDI: dispenser restocked at the time of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint on shelving in the dry storage area was worn & no longer smooth & washable.ACTION REQUIRED: refinish shelving in dry storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation concerns noted in the following areas:-Food debris & dirt on wire shelving in the walk-in cooler-Black filth build-up on interior walls of the walk-in cooler-Tea debris & rust on tea scale-Dirt & debris on tea storage drawers-Aquarium walls were clouded - dirt build-up on wall joints-White cabinets in server area were visibly dirty/discolored-Pans and pots stored in the hallway were heavily soiled with grease-Door of the mechanical room was heavily soiled-White baskets were extremely discolored and in poor repair (operator noted these were garbage) - discard all broken equipment-Walk-in cooler door next to dishpit area was heavily soiled-Food debris & dirt along baseboards, base of walls, & on pest control traps-Plates and utensils in the dishpit area were covered in dirty plastic wrap-General filth accumulation on wire shelving in the dishpit area-Moisture and filth around and under the dishwasher-Canopy filters were greasy-Food debris & grease build-up between equipment in the cookline, particularly next to the deep fryers-General filth accumulation on the exterior of food storage containersACTION REQUIRED: deep, thorough clean required throughout the kitchen.